Yield: 8 Servings
Categories: Mexican, Crockpot, Turkey
4 Turkey thighs 1 pk Enchilada sauce mix 6 oz Tomato paste 1/4 c Water 4 oz Monterey Jack; grated 1/3 c Lowfat yogurt or sour cream 1/4 c Green onions; sliced 1 1/2 c Corn chips; crushed With sharp knife, cut each thigh in half; remove bone and skin. Place in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips.